Creamy Crab Rangoon Dip with Wonton Chips
Equipment
- Mixing bowl to blend your creamy base with the crab and seasonings
- Electric hand mixer or whisk for a smooth, creamy consistency
- 8x8 baking dish or small cast iron skillet ideal for even heat distribution and presentation
- Baking sheet for crisping up your wonton chips
- Parchment paper or silicone baking mat to prevent sticking
- Pizza cutter or sharp knife to cut wonton wrappers into chips
Ingredients
For the Dip
- 8 oz cream cheese softened (full-fat recommended for creaminess)
- ½ cup sour cream
- ½ cup mayonnaise adds tang and silkiness
- 1 cup shredded mozzarella cheese for gooey melt
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce adds umami depth
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 green onions finely chopped
- 1 cup lump crab meat drained, fresh or canned – claw meat is also acceptable
- Salt and pepper to taste
- Optional: 1 tsp sriracha or a pinch of red pepper flakes for heat
For the Wonton Chips
- 1 package wonton wrappers about 40 wrappers
- Vegetable oil or cooking spray
- Salt for seasoning
Instructions
Preheat and Prep
- Start by preheating your oven to 375°F (190°C). If you're making your own wonton chips, line a baking sheet with parchment paper.
Mix the Dip Base
- In a large bowl, beat the softened cream cheese until smooth. Add in sour cream, mayonnaise, mozzarella cheese, Worcestershire, soy sauce, garlic powder, onion powder, and chopped green onions. Beat or stir until everything is fully combined and fluffy.
Fold in the Crab
- Gently fold in the lump crab meat, being careful not to break it up too much. Season with salt and pepper. If you like a touch of spice, now’s the time to add a drizzle of sriracha or a few red pepper flakes.
Bake the Dip
- Transfer the dip mixture to an 8x8 baking dish or oven-safe skillet. Smooth the top with a spatula. Bake for 20 minutes, or until hot and bubbly with golden edges. You can broil for an additional 2 minutes for an extra toasty top.
Make the Wonton Chips
- While the dip bakes, cut wonton wrappers into triangles using a knife or pizza cutter. Lay them out on the baking sheet, spray lightly with oil, and sprinkle with salt. Bake for 5–7 minutes or until golden and crisp. Keep an eye on them—these can burn quickly!
Serve It Up
- Serve the hot crab rangoon dip immediately with a generous pile of crispy wonton chips. Garnish with extra chopped scallions or a few sesame seeds if you're feeling fancy.